Process of extracting pectin



UNITED STATES PATENT OFFICE.

THEODORE WILLIAM DOELL AND LOUIS A. F. MAES, OF CORONA, CALIFORNIAa PROCESS OF EXTRACTING PECTIN.

No Drawing.

To all whom it may concern.

Be it known that we, THEODORE W. DOELL,

quinces and crabapples, and from peotous roots such as celery, carrots, and parsley, and has for its object the provision of a process of extraction and treatment whereby the pectin will be obtained in a dry, powdered state, and in such condition that when subsequently added to water it will form a col orless, tasteless solution to be added to fruit juices in the making of jelly.

In carrying out our process the procedure consists broadly in making a water extraction of the pectin bearing fruits or roots, precipitating the pectin by the addition of salts of the alkali or earth alkali group, subsequently washing and drying the precipitate and then powdering 1t.

The details of the process may be better understood from the following concrete illustration: One hundred grams of ground lemon, orange, or grapefruit peel, or any other pectin bearing substance, are placed in water and allowed to soak for twenty four hours.

The water draws out the hesperidln and similar bitter substances: This water is then drawn o'fi' and three pints of fresh water Specification of Letters Patent. Patented J 1 26 1921 Application filed December 22, 1919. Serial No. 346,740.

boneblack and continue the boiling for another half hour. The mass is then filtered, wh le hot, through a felt filter bag and is sub ected to pressure to extract all the moisture possible.

The clear decoction is then heated while ma nesium or sodium sulfate, or any other sul ate, chlorid or carbonate of the alkali or earth alkali group is added until the solution is saturated. During the addition of this salt the pectin will be precipitated. When the solution reaches the boiling point the preclpitate will rise to the top. The mass is then allowed to cool to about fifty degrees centigrade, after which it is filtered. The pectin will remain in the filter in the form of a jelly-like mass which is then washed repeatedly in fresh cold water to re-- move all traces ofthe salt solution used for precipitation.

The mass is then dried at a temperature of about ninety degrees centigrade until thoroughly dry, after which it is powdered. The powder is then read for use in the making of jelly by adding 1t to fruit juices or solutions thereof containing insufiicient natural pectin'to provide j ellification.

From the foregoing description it will be seen that we have devised a process for obtaining pectin inadry powdered state which when added to water will produce a colorless, ordorless, and tasteless solution which will therefore not impair the flavor of any fruit solution or extract to which it is added.

Having thus described our invention, we claim:

The process of obtaining pectin consisting in boiling pectin bearing substances in water containing a small amount of acid, addinga bleaching agent, filtering the mass to obtain an extract, precipitating the pectin by the addition to the clear decoction of a salt of the alkali or earth alkali group, removing and washing the precipitate, and then drying and powdering the resultant mass.

In testimony whereof we hereto afiix our signatures.

THEODORE WILLIAM DOELL. LOUIS A. F. MAES. 

